BARBECUE POTATO CHIP CRUNCH DOGS
prep 15 minutes cook 25 minutes
1 cup ketchup
1/2 cup cider vinegar
1 Tbsp. honey
1 Tbsp. Worcestershire sauce
1 tsp. chili powder
1/2 tsp. garlic powder
1 recipe Grilled Hot Dogs, see page 45
2 cups finely shredded napa or
Barbecue flavor potato chips
1. For sauce, in medium saucepan combine ketchup, vinegar, honey, Worcestershire sauce, chili powder, and garlic powder. Bring to boiling. Reduce heat; simmer, uncovered, 20 minutes, stirring often.
2. Follow directions for Grilled Hot Dogs; remove from grill. Dip hot dogs in sauce. Sprinkle cabbage in each bun. Top with hot dogs and chips. Drizzle with additional sauce, and top with sliced jalapeño peppers, if desired. Serve immediately. Makes 8 hot dogs.
per hot dog 329 cal, 17 g fat (6 g sat. fat), 25 mg chol, 930 mg sodium, 34 g carb, 2 g fiber, 9 g sugars, 10 g pro.